Self-selection and the obese Zucker rat: The effect of dietary fat dilution

Castonguay, Thomas W.; Burdick, Sheri L.; Guzmán, María Angélica; Collier, George; Stern, Judith S.

doi:10.1016/0031-9384(84)90022-2

Cited by 21 publications

(8 citation statements)

References 25 publications

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“…In addition, the specific types of fat found in corn oil may contribute to rats’ susceptibility to develop bingeing, as may the form of the fat (an emulsion). Indeed, rats consume corn oil emulsions even more avidly than 100% corn oil, corn oil emulsions evoke a similar degree of consumption as solid fat, and sweetened corn oil emulsions evoke even greater consumption [51–53]. Thus, because many previous studies of bingeing used a mixture of solid fat and sugar [5, 16], the presence of emulsified corn oil may be the critical factor that bestows upon COS, but not CS, the ability to evoke binge consumption.…”

Section: Discussionmentioning

confidence: 99%

Intermittent access to sweet high-fat liquid induces increased palatability and motivation to consume in a rat model of binge consumption

Lardeux

Kim

Nicola

2013

Physiology & Behavior

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Binge eating disorders are characterized by discrete episodes of rapid and excessive food consumption. In rats, giving intermittent access to sweet fat food mimics this aspect of binge eating. These models typically employ solid food; however, the total amount consumed depends on motivation, palatability and satiety, which are difficult to dissociate with solid food. In contrast, lick microstructure analysis can be used to dissociate these parameters when the ingestant is a liquid. Therefore, we developed a binge model using a liquid emulsion composed of corn oil, heavy cream and sugar. We show that rats given intermittent access to this high-fat emulsion develop binge-like behavior comparable to that previously observed with solid high-fat food. One feature of this behavior was a gradual escalation in consumption across 2.5 weeks of intermittent access, which was not apparent in rats given lower-fat liquid on the same access schedule. Lick microstructure analysis suggests that this escalation was due at least in part to increases in both motivation to consume and palatability-driven consumption.

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Section: Discussionmentioning

confidence: 99%

Intermittent access to sweet high-fat liquid induces increased palatability and motivation to consume in a rat model of binge consumption

Lardeux

Kim

Nicola

2013

Physiology & Behavior

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“…Several obesity-prone mouse and rat strains have elevated voluntary consumption of dietary fat compared with obesity-resistant animals [26][27][28][29]. Mutations of the leptin receptor gene [29] and possibly other genes that lead to obesity may have a pleiotropic effect on the acceptance of dietary fat. Thus, the greater acceptance of oil by the B6 mice might be related to their genetic predisposition to become obese.…”

Section: Discussionmentioning

confidence: 99%

Nutrient preference and diet-induced adiposity in C57BL/6ByJ and 129P3/J mice

Bachmanov

Reed

Tordoff

et al. 2001

Physiology & Behavior

105

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Purified carbohydrates and fats are usually palatable to humans and other animals, and their consumption often induces weight gain and accumulation of fat. In this study, we examined consumption of complex carbohydrates (cornstarch and Polycose) and fats (soybean oil and margarine) in mice from two inbred strains, C57BL/6ByJ and 129P3/J. At lower concentrations of liquid nutrients tested using two-bottle tests, when the amounts consumed had negligible energy content, the C57BL/6ByJ mice had higher acceptance of Polycose and soybean oil. This was probably due to strain differences in chemosensory perception of Polycose and oil. At higher concentrations, the mice consumed a substantial part of their daily energy from the macronutrient sources, however, there were no or only small strain differences in nutrient consumption. These small differences were probably due to strain variation in body size. The two strains also did not differ in chow intake. Despite similar energy intakes, access to the nutrients resulted in greater body weight (BW) gain in the C57BL/6ByJ mice than in the 129P3/J mice. The diet-induced weight gain was examined in detail in groups of 2-month-old C57BL/6ByJ and 129P3/J mice given ether chow, or chow and margarine to eat. Access to margarine did not increase total energy consumption of either strain. It increased BW and adiposity of the C57BL/6ByJ mice, but only after they reached the age of approximately 3 months. There were no differences in BW and adiposity between control and margarine-exposed 129P3/J mice. The results suggest that diet-induced adiposity in the B6 mice depends on age and does not depend on hyperphagia.

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“…The two cake groups also differed in their percent macronutrient intakes. Compared to the No-fat group, the High-fat group consumed more fat (36.8% vs. 2.3%, p<.Ol), less carbohydrate (55.2% vs. 85.7% p<.Ol), and less protein (8.0% stimulates fat overconsumption (5,12). Note also that ._ C the no-fat cake significantly increased caloric intake 81 60 over control levels even though it is less calorically dense than chow.…”

Section: Macronutrient Intakesmentioning

confidence: 90%

Feeding Response of Rats to No‐Fat and High‐Fat Cakes

et al. 1993

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The nutritional effects of high-fat diets have been extensively studied in laboratory animals, but as yet few experiments have examined the feeding response of animals to newly developed fat substitutes. The present study used commercially available no-fat (0% fat, 92% carbohydrate) and high-fat (41% fat, 54% carbohydrate) cake to determine the effects of fat substitutes on food preference and caloric intake in rats. The first experiment showed that nondeprived rats found the high-fat and no-fat cakes equally palatable and highly preferred to lab chow. Food deprived rats, however, preferred the high-fat cake to the no-fat cake, which may be related to its higher caloric density. In the second experiment, rats fed high-fat cake, in addition to chow, for 30 days consumed more calories and gained more weight than did rats fed no-fat cake and chow. The no-fat cake group, however, overate a n d gained more weight than chow-only controls. The hyperphagic response to the no-fat cake can be attributed to its carbohydrate content, moisture, and high palatability. Thus, removing fat from the cake reduced, but did not eliminate, its obesity-promoting effect. Obviously, low-fat foods must be consumed in moderation if used for weight control. (OBESITY RESEARCH 1993;1:173-178)

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Self-selection and the obese Zucker rat: The effect of dietary fat dilution

Cited by 21 publications

References 25 publications

Intermittent access to sweet high-fat liquid induces increased palatability and motivation to consume in a rat model of binge consumption

Intermittent access to sweet high-fat liquid induces increased palatability and motivation to consume in a rat model of binge consumption

Nutrient preference and diet-induced adiposity in C57BL/6ByJ and 129P3/J mice

Feeding Response of Rats to No‐Fat and High‐Fat Cakes

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